4 double chicken breasts, boiled until tender
1 doz. corn tortillas
1 chopped onion
1 c. chicken broth, from boiled chicken
1 can cream of chicken soup
1 can cream of mushroom soup
1 can Hormel chili (no beans)
1 can green chili salsa sauce
1 sm. can pitted olives, drained
1/2 lb. each grated Jack and Cheddar cheese

Skin and bone boiled chicken. Lay chicken pieces in shallow casserole dish. Break tortillas up into bite-sized pieces and lay over chicken. Next layer chopped onion. Mix soups and sauces. Pour over chicken. Sprinkle cheese on top. Garnish top with olives. Bake at 350 degrees for 45 minutes.